Today’s Google Doodle is a treat for food lovers, celebrating one of my all-time favorite breakfast dishes: the delightful chilaquiles, which I enjoyed not once, but twice this week.
Created by Oakland-based guest artist Chava Oropesa, the Doodle pays homage to this simple yet versatile dish.
At its core, chilaquiles require just a few ingredients: fried tortilla strips or chips, enchilada sauce, cheese, and a couple of fried eggs. Simply cover the chips in enchilada sauce, sprinkle with cheese, heat until melted, top with eggs, and enjoy. It’s easy, quick, and absolutely delicious!
Like all Mexican dishes, the style of chilaquiles you’ll find in Mexico varies by region.
You can customize your chilaquiles with avocado, guacamole, salsa, cotija cheese, melted queso, jalapenos, or any other toppings you desire, including slow-cooked pork or chicken. For a creative twist, you could even make a green chile gravy and create a hybrid of biscuits and gravy chilaquiles, perhaps using corn muffins instead.
If you’ve never tried chilaquiles before, now’s the perfect time to change that. You can choose either red or green enchilada sauce. Store-bought sauce works well, but you can make it from scratch for a special touch. Just be careful not to overcook the eggs—you want the yolks nice and runny. Another great tip is to make your own tortillas. Use some for tacos at dinner, then fry the leftovers for breakfast chilaquiles the next day.
Chilaquiles can be traced back to ancient Aztec times, but were only introduced to American eaters by Encarnación Pinedo, “The Spanish Cook” in 1898. I’ve had them in Mexico and and US restaurants, though mostly I just make them at home.
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